Rhubarb Pie – Easy to Make!

Homemade rhubarb pie just like Grandma used to make; it’s the perfect recipe to top off any meal!

Rhubarb pie is just the taste of summer we crave. It’s sweet and tart with the perfect fruity filling.

Rhubarb Pie on a plate with ice cream

The Perfect Summer Pie

Rhubarb is a super sour perennial plant that grows in gardens all over. When mixed with sugar the stalk takes on a unique flavor all its own!

It goes perfectly in pies (or muffins), and this perfect combination in this winner of a recipe! It’s simply fail-proof—and super delicious!

ingredients to make Rhubarb Pie

Ingredients/Variations

FILLING Whether using fresh or frozen rhubarb, this pie turns out perfectly every time. It’s also simple to customize, add strawberry, apple, blueberry, raspberry, cherry, whatever you have on hand!

If using frozen rhubarb, defrost and drain before following recipe instructions. Cooking rhubarb from frozen without draining will produce extra water which makes for a soggy crust.

CRUST Using a pre-made pie crust makes this recipe a cinch! Or go all the way and whip up this flaky pie crust.

TOPPING Add in some oats, chopped pecans, or maple sugar if desired! Add some homemade whipped cream on top, and take it to another level!

ingredients in a bowl and then in the pie shell to make Rhubarb Pie

How to Prepare Rhubarb for Pie

Prepping rhubarb for pie is simple.

  • When pulling rhubarb from the plant, be sure to pull it (and not to cut it) to encourage more growth.
  • Remove the big leaves and discard them, they are toxic to eat.
  • Wash the red stalks and chop it into 1/4 inch pieces (a little thicker if your rhubarb stems are thin), just as you would chop celery.
  • No need to boil or cook the rhubarb before making the filling, though! The sugar will help break it down during the baking process, so save yourself that extra step!

Rhubarb Pie before baking

How to Make Rhubarb Pie

It may be hard to believe, but making the best rhubarb pie ever is… as easy as pie!

  1. Prepare the crust, filling, & topping per recipe below. You can use a homemade pie crust or store-bought.
  2. Pour filling into the crust.
  3. Sprinkle topping & bake in preheated oven until golden brown.

Favorite Tips

Rhubarb pie is one of those desserts that keeps well and keeps on giving!

  • Like it more tart? Add less sugar but don’t skimp on the flour, it helps the pie to set.
  • Not a fan of crumb topping? Use a double pie crust, be sure to cut vents to allow steam to escape.
  • For softer rhubarb, cut it smaller. Like it more firm? Cut it thicker.
  • Add a pinch of ginger for a great flavor twist.
  • Allow the pie to cool to set. If you cut it too soon it will be runny.

Store it in the refrigerator tightly covered with plastic wrap. Better yet, if you have a glass pie plate with a lid, it’s so easy to bake and store the pie all in one dish!

Rhubarb Pie top view after baking

To Freeze

This pie can be frozen before baking. To bake from frozen, place on a rimmed baking sheet. Preheat oven to 425°F. Place the pie in the preheated oven and bake 25 minutes. Decrease heat to 375 and bake an additional 35-45 minutes or until heated through. If the top begins to brown too much, loosely cover with foil.

To freeze a baked pie, allow it to cool and set completely in the refrigerator before storing it in an airtight container in the freezer. Pies and desserts last a long time, but the flavor is best if you use it within two to three months, so don’t make it too far ahead before enjoying it!

More Delicious Summer Desserts

Did your family love this Rhubarb Pie? Be sure to leave a rating and a comment below! 

Rhubarb Pie on a plate with ice cream

Rhubarb Pie

This dessert is perfect for family BBQs or summer potlucks!
Course Dessert, Pie
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 pieces
Calories 333
Author Holly Nilsson

Ingredients

  • 1 single pie crust
  • 6 tablespoons flour divided
  • 1 tablespoon sugar
  • 5 cups rhubarb chopped
  • cup sugar + 1 tablespoon, divided
  • 1 lemon zest only, optional

Topping

  • cup flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons white sugar
  • ½ teaspoon ground cinnamon
  • cup cold butter

Instructions

  • Preheat oven to 425°F.
  • Line pie plate with pie crust. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
  • In a large bowl, combine rhubarb, ⅔ cup sugar, remaining flour and lemon zest. Gently stir until combined. Pour into crust.
  • Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.
  • Bake on the bottom rack for 15 minutes.
  • Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and topping is golden.
  • Cool before serving.

Notes

If topping begins to brown too much, loosely cover with foil.
This pie can be frozen before baking. To bake from frozen, place on a rimmed baking sheet. Preheat oven to 425°F. Place the pie in the preheated oven and bake 25 minutes. Decrease heat to 375 and bake an additional 35-45 minutes or until heated through. If the top begins to brown too much, loosely cover with foil.
 

Nutrition

Calories: 333 | Carbohydrates: 51g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 277mg | Fiber: 3g | Sugar: 28g | Vitamin A: 314IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 1mg
Rhubarb Pie with writing
Rhubarb Pie with a title
Rhubarb Pie ingredients in the pie before baking as well as an image of the finished dish with writing
slice of Rhubarb Pie on a plate with a title

Homemade Lemonade – So Easy to Make!

What’s more thirst-quenching on a hot summer day than a tall glass of homemade lemonade?

You’ll need just three ingredients (and one is water!) to make this delicious lemonade from scratch!

jug of Homemade Lemonade

Favorite Summer Drink

Lemonade is reminiscent of baseball games, pool parties, and trips to the fair in the summertime. It’s so easy to make at home, with simple ingredients.

Why not experiment with other flavors Try making fresh strawberry lemonade or watermelon lemonade too!

Or, spike it with booze for your next (adult) party!

lemon being squeezed into a measuring cup to make Homemade Lemonade

Homemade Lemonade Ingredients

LEMON & LEMON JUICE For the best flavor, juice fresh lemons for this recipe, there’s truly nothing like it. Don’t forget the lemon slices for garnish too!

SUGAR The sugar is used to make a lemon-infused simple syrup (make extra if you’d like, it’s great in tea or cocktails)!

WATER/ICE Water and ice are needed to make this refreshing, thirst-quenching drink!

VARIATIONS How about a sprig of mint? Or add some pomegranates, orange slices or cherries for a fun twist! If homemade lemonade is too sweet, simply add more lemon juice and if it’s too tart, add a spoonful of sugar and a bit of water.

How Much Juice in One Lemon

Of course, this can vary depending on the size and quality of the lemon but each medium lemon should give you about 1/4 cup of lemon juice.

This recipe requires 1 1/4 cups lemon juice so you will need approximately 6 lemons (more if they’re small) plus extra for slicing for garnish if you’d like.

Homemade Lemonade being poured into a glass

How to Make Lemonade

Super simple and fun, homemade lemonade takes just 3 simple steps to make!

  1. Zest three strips from a lemon. Combine sugar, water, and lemon zest in a pan and boil until the sugar is dissolved. Allow to cool.
  2. Juice lemons and add to syrup mixture.
  3. Add ice and 6 cups of water to make 2 quarts.

close up of 2 glasses of Homemade Lemonade with lemon garnish and ice

Tips for Success

  • Choose lemons that are bright yellow and heavy, this means they are full of juice!
  • Microwave the lemons for about 15-20 seconds and then roll on the counter to extract more juice.
  • Rinse and scrub lemons with a vegetable brush before zesting. Scrubbing them removes the wax that is sprayed on them during shipment.
  • Store lemonade in the refrigerator and stir it before serving.

PRO TIP: Freeze lemonade in an ice cube tray and pop one in a glass of water for a sweet-tart treat!

(Spiked) Summer Drinks

Did you love this Homemade Lemonade? Be sure to leave a rating and a comment below! 

close up of 2 glasses of Homemade Lemonade with lemon garnish and ice

Homemade Lemonade

This homemade lemonade is made with fresh lemon juice. The whole family will enjoy this delicious, refreshing drink!
Course Beverage
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 129
Author Holly Nilsson

Ingredients

  • 3 strips lemon zest
  • 1 ¼ cups fresh lemon juice about 6-8 lemons
  • 1 ¼ cups sugar or simple syrup
  • ice
  • water
  • extra lemon slices for garnish

Instructions

  • Peel 3 long strips of zest off of a lemon.
  • Combine sugar, 1 ½ cups water, and lemon zest in a small saucepan and bring just to a boil until sugar is dissolved. Cool completely.
  • Juice lemons. Place 1 ¼ cups lemon juice and 1 cup of the simple syrup in a 2 QT pitcher.
  • Add ice and 6 cups cold water. Stir to combine.
  • Taste and add more simple syrup if desired.

Notes

  • Choose lemons that are bright yellow and heavy, this means they are full of juice!
  • Rinse and scrub lemons with a vegetable brush before zesting. Scrubbing them removes the wax that is sprayed on them during shipment.
  • Microwave the lemons for about 15-20 seconds and then roll on the counter with gentle pressure to extract more juice.
  • Store lemonade in the refrigerator and stir it before serving.

Nutrition

Calories: 129 | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 39mg | Fiber: 1g | Sugar: 32g | Vitamin C: 15mg | Calcium: 2mg | Iron: 1mg
glass of Homemade Lemonade with writing
glass of Homemade Lemonade being poured with lemons around the glass
closeup of glass of Homemade Lemonade with a title
jug of Homemade Lemonade garnished with lemons and an image lemonade in a glass with writing

Homemade Strawberry Sauce – With Fresh or Frozen Berries

This easy Strawberry Sauce is made with just a few ingredients and fresh or frozen strawberries!

It is perfect for shortcakes, cheesecake, angel food cake, and more. Make a big batch to enjoy all week long or pop leftovers in the freezer to enjoy any time!

strawberry sauce overhead in white pan

Homemade Strawberry Sauce

With strawberry season upon us, this easy strawberry sauce is one of the best ways we’re enjoying them!

Strawberries really are so much better through the Spring and Summer, so we try to pick or buy as much as we can when the time is right.

Ready in under 30 minutes, this recipe is perfect to whip up for breakfast or an easy dessert! Or keep some prepared in the fridge to enjoy at a moment’s notice…or with a spoon when no one’s watching. We won’t tell!

Another great thing about this Strawberry Sauce is that it’s just as good with frozen berries, so you can easily get your fix through the winter if you need it.

How to Make Strawberry Sauce

This simple sauce is as easy as 1, 2, 3!

  1. Prep: Clean and chop or slice the strawberries (per recipe below)

Make your sauce extra chunky by chopping the strawberries into larger pieces, or smooth by dicing them into smaller pieces!

  1. Simmer: Add sugar and berries to the pan and simmer until softened.
  2. Thicken: Whisk in cornstarch to thicken and let cool slightly!

You can serve warm from the pan, or refrigerate to serve later.

fresh strawberries and sugar to make strawberry sauce

Can I Use Frozen Strawberries?

You can absolutely use frozen strawberries in this recipe, and I do all through the winter when fresh just aren’t up to par.

You can thaw the frozen strawberries before adding to the pan or leave them frozen.

Just be sure to keep the heat on low until they thaw, and add a corn starch slurry to thicken if the frozen berries release too much liquid.

Delicious Variations

Feel free to get creative with the recipe and make it your own!

  • Use half strawberries and half rhubarb for strawberry rhubarb sauce
  • Mix and match berries you have on hand to come up with your own combination
  • Add the zest of a lemon before serving for extra zing
  • Slice in some fresh strawberries just before serving for extra chunky strawberry sauce
  • If you don’t like your strawberry sauce overly sweet, or your berries are very sweet, you can try reducing the sugar to 1/4 or 1/3 to start, and adding more after tasting if you need it.

Strawberry sauce in jar with spoon

Ways to Use This Strawberry Sauce

How do you use this Strawberry Sauce? Be sure to leave a rating and a comment below!

Strawberry sauce in jar with spoon

Strawberry Sauce

This easy Strawberry Sauce is made with just a few ingredients and fresh or frozen strawberries!
Course Breakfast, Dessert, Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 14 servings
Calories 51
Author Ashley Fehr

Ingredients

  • 2 pound fresh strawberries
  • ½ cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon vanilla

Instructions

  • Wash strawberries well, remove the tops and chop into half inch pieces.
  • Place in a large saucepan with sugar and cook on medium heat, stirring often, until berries are softened and there is a lot of juice in the pan (15-25 minutes, depending on the size of your berries and the size of your pan).
  • Stir together cornstarch and water and add to the strawberries while it is still simmering. Stir until thickened.
  • Stir in vanilla and remove from heat.
  • Let cool slightly before serving warm, or let cool to room temperature and refrigerate to serve later.

Nutrition

Calories: 51 | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 38mg | Calcium: 10mg | Iron: 1mg
Strawberry sauce being scooped from a jar with writing
Strawberry sauce in a pan with writing
A sauce pan of strawberry sauce
Top image - strawberry sauce being scooped from a jar. Bottom image - a sauce pan of strawberry sauce with writing

Pineapple Cake (5 Ingredients)

An old-fashioned homemade pineapple cake needs just 5 ingredients and 5 minutes prep.

It comes out so moist, it’s just the thing to welcome bright sunny days!

A slice of pineapple cake on a white plate topped with whipped topping

This moist, sweet cake is similar to pineapple upside-down cake, but is more versatile! This easy recipe can be served plain, or topped with cream cheese icing or a dollop of freshly whipped cream. No fresh cream? Whipped topping works like a charm! This pineapple cake is best made ahead so all the flavors can meld together!

Why We Love this Recipe

This Pineapple Cake so easy to make, and even easier to serve! Perfect for special occasions like birthdays, anniversaries, or showers.

It’s always a hit to take some pineapple cake to a party or potluck, or serve with chilled iced tea on the patio!

This cake is dense enough to hold up well on a buffet table while keeping all the tangy, citrus flavors!

Pineapple cake ingredients on a tray

Ingredients & Variations

This cake uses simple ingredients you most likely have on hand!

DRY Flour, sugar, and baking soda are mixed together to create the dry portion for this cake.

EGGS This recipe uses eggs to mix with the dry ingredients for the cake batter.

PINEAPPLE This cake is bursting with pieces of crushed pineapple. Canned pineapple or pieces of fresh pineapple will both work great!

FROSTING Cream cheese frosting or fresh whipped cream will both taste wonderful, use whatever you have on hand!

Pineapple cake batter in a bowl shown unmixed and mixed

How to Make Pineapple Cake

This recipe is so simple, it bakes in less than 30 minutes!

  1. Combine dry ingredients, stir in the eggs, and pineapple.
  2. Bake until a toothpick comes out clean.
  3. Top with cream cheese icing or whipped cream.

Baked pineapple cake with pineapple and topping beside it.

Tips for the Perfect Pineapple Cake

  • Add those juices from the can of crushed pineapple to get that moist, sweet flavor!
  • Because this cake has fruit, it should be stored in the fridge. It will keep for 3-4 days!
  • This cake is also easily frozen! Just cut into portions or freeze the entire cake by wrapping it in plastic wrap, then foil and label the outside with the date.
  • Pineapple cake should last about 6 weeks in the freezer.

Pineapple Cake is truly a tropical delight! It lends itself perfectly to all kinds of crunchy and sweet additions and mix-ins!

  • How about some toasted coconut?
  • Shredded carrots would pair perfectly with the crushed pineapple!
  • Add half crushed pineapple with half mandarin oranges for a colorfully sweet variation!
  • Toasted pecans, walnuts, and especially macadamia nuts add a little crunch and texture to pineapple cake!
  • Better yet, sprinkle chopped nuts or toasted coconut on the top for visual effect!

Delicious Desserts

Did your family love this Pineapple Cake? Be sure to leave a rating and a comment below! 

A slice of pineapple cake topped with pineapple and whipped topping

Easiest Ever Pineapple Cake

Homemade Pineapple Cake is sweet, moist, and full of pineapple pieces!
Course Cake, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 8 pieces
Calories 317
Author Holly Nilsson

Ingredients

  • 1 ½ cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 20 ounces can crushed pineapple with juices
  • 2 eggs

Instructions

  • Preheat oven to 350°F. Grease a 9x13 pan.
  • Combine flour, sugar and baking soda in a bowl and mix well.
  • Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
  • Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
  • Top with cream cheese frosting or whipped cream.

Notes

Store in an airtight container in the fridge for up to 4 days. 
 

Nutrition

Calories: 317 | Carbohydrates: 72g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 291mg | Potassium: 137mg | Fiber: 2g | Sugar: 48g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 2mg
A slice of pineapple cake with writing
A slice of pineapple cake with text
a serving of pineapple cake on a plate with writing
Top image - a slice of pineapple cake. Bottom image - pineapple cake ingredients in a bowl with writing

Chocolate Pudding Cake (Chocolate Lava Cake)

Who doesn’t love a homemade, chocolaty, hot fudge pudding cake?

This super yummy, super gooey chocolate pudding cake is an easy, one-dish dessert recipe that can go from the oven to the table in no time flat!  Make it from scratch in under an hour, and serve warm with ice cream!

baked chocolate pudding cake in a bowl with a spoon

Why We Love Pudding Cake

Chocolate pudding cake is so easy and uses pantry ingredients that you probably have on hand.

Pudding cake is made in just one pan, which means fewer dishes!

Moist and gooey with a deep chocolatey flavor, pudding cake is an easy and decadent dessert!

ingredients for chocolate pudding cake on a counter

Ingredients & Variations

While the base will always be the same, there are plenty of ways to customize chocolate pudding cake!

DRY Flour, sugar, cocoa powder, and baking powder are all used in this Pudding Cake!

WET Milk, vegetable oil, and vanilla are all added to the dry ingredients.

TOPPING Brown sugar, cocoa powder, chocolate chips, and water are all mixed together to create the hot fudge topping!

VARIATIONS Toss in a handful of toasted walnuts, hazelnuts, or sliced almonds! Add maraschino cherries on top, or add a swirl of peanut butter through the batter before baking!

Steps for making chocolate pudding cake in a white casserole dish

How to Make Pudding Cake

Super quick and easy, this cake turns out perfect every time!

  1. Combine the first four ingredients in a casserole dish. Use a whisk to blend everything thoroughly.
  2. Add liquid ingredients (per recipe below). Stir until well mixed.
  3. Sprinkle on the topping and DO NOT STIR. Pour very hot/boiling water over top and bake.

Serve warm with vanilla ice cream or whipped cream and some sprinkles or chopped nuts!

chocolate pudding cake with vanilla ice cream served in a bowl

Tips for the Best Pudding Cake

  • Do not stir or mix the topping once sprinkled over top.
  • The water poured over top of the dessert should be very very hot. I use hot tap water (or hot water from my coffee machine).
  • Allow this dessert to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit.
  • Keep pudding cake in a sealed container at room temperature!

Decadent Desserts

Did you love this Chocolate Pudding Cake? Be sure to leave a rating and a comment below! 

baked chocolate pudding cake in a bowl with a spoon

Chocolate Pudding Cake

This Chocolate Pudding Cake is a very simple, rich chocolate dessert that comes together in just one dish!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 349

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla

TOPPING

  • 2/3 cup brown sugar packed
  • 1/4 cup cocoa powder
  • 1/4 cup miniature semisweet chocolate chips
  • 1 1/4 cups very hot water

Instructions

  • Preheat oven to 350°F.
  • In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.
  • Add milk and oil, and vanilla. Stir until well mixed.
  • In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.
  • Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

Notes

Do not stir or mix the topping once sprinkled over top. 
The water poured over top of the dessert should be very very hot. I use hot tap water (or hot water from my coffee machine).
Allow this dessert to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit. 
Keep pudding cake in a sealed container at room temperature!

Nutrition

Calories: 349 | Carbohydrates: 65g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 409mg | Fiber: 4g | Sugar: 45g | Vitamin A: 50IU | Calcium: 119mg | Iron: 3.1mg

gooey chocolate pudding cake it

Chocolate pudding cake in a white dish, with a title
Chocolate pudding cake in a white bowl with a spoon, with a title
Chocolate pudding cake in a bowl, with a baking dish in the background with writing
Baked chocolate pudding cake topped with ice cream and the ingredients assembled to make chocolate pudding cake under the title

Easy Beer Bread (No Yeast)

Making bread is a trend that’s “on the rise,” and this easy recipe yields loaf perfect for dipping, sandwiches, or toast and jam! No yeast required!

If making homemade baked bread isn’t in the schedule but the bread box is empty, we’ve got you covered! Beer bread makes a perfect crusty loaf in about an hour, using just 5 ingredients!

Sliced Beer Bread

Why We Love Beer Bread

Beer bread requires no yeast (except for the yeast already found in beer.) So “no knead” to look any further! (Pardon the half-baked puns, we’re on a roll today!)

In all seriousness, this bread really requires no kneading, and no rising time.

With just a few ingredients, it’s super simple.  Or, get creative and add in honey instead of sugar, or even cheese and bacon to customize!

Beer Bread ingredients

Ingredients & Variations

Flour: This recipe uses self-rising flour to make it quick and easy.

No self-rising flour on hand? No problem, I’ve included directions for all-purpose flour too!

Beer:  Adds to both the leavening and the flavor profile of this bread. Dark beer yields deeper flavors, while light beer makes for a lighter-tasting bread. Both are great, just use what you have on hand!

Flavorings: This beer bread is a terrific recipe to experiment with since it’s practically fool-proof.

  • Try adding in some shredded cheese, or add extra honey to make a sweetbread!
  • Chopped jalapenos or chilies will spice things up!
  • Rosemary, sun-dried tomato, and olive oil for an Italian style bread!

two images of beer bread being prepared and after baking in a loaf pan.

How to Make Beer Bread

Super simple and always successful, this is one bread that doesn’t require a long turnaround!

  1. Combine wet and dry ingredients (per recipe below).
  2. Spread into a greased loaf pan.
  3. Bake and enjoy.

That’s all there is to it! Serve with soup or a yummy bruschetta for the perfect side dish or appetizer!

Beer bread in a loaf pan

Tips for Success

  • Can children eat beer bread? Unless it’s an allergy concern, it shouldn’t be a problem. Most, if not all of the alcohol cooks out, leaving behind the yeasty and savory flavors.
  • Mix the dough well, but don’t go crazy. Unlike making bread with yeast, too much mixing may make it too dense.
  • Don’t skip the salt & sugar and don’t skimp on the butter or the bread will not have any flavor.
  • Bake until a toothpick inserted in the center comes out clean. Watch carefully and don’t overcook it.
  • Keep bread tightly wrapped or in an airtight container on the counter to prevent it from drying out.

Sliced beer bread topped with jam

More Quick Breads

Did you love this Beer Bread? Be sure to leave a rating and a comment below!

a slice of beer bread beside the loaf

Classic Beer Bread

Made with no yeast, no kneading, and no rise time, this easy beer bread is ready for the oven in no time!
Course Appetizer, Bread, Side Dish
Cuisine American
Servings 12 slices
Calories 182
Author Holly Nilsson

Ingredients

  • 3 cups self-rising flour or all purpose flour with baking powder, see notes
  • 3 tablespoons sugar
  • 12 ounces beer room temperature
  • 1/3 cup butter melted
  • 1 teaspoon salt

Instructions

  • Preheat oven to 375°F. Grease an 8"x4" loaf pan.
  • Place flour and sugar in a bowl and whisk very well.
  • Add remaining ingredients and mix well.
  • Pour into prepared loaf pan.
  • Bake 50-60 minutes.
  • Cool before slicing.

Notes

Self-rising flour can be replaced with 3 cups of all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder.
Beer can be replaced with seltzer water but the beer adds flavor so you will want to add additional seasonings.
This bread lends itself well to additions including seasonings, onions and cheeses.
Mix the dough well, but don't go crazy. Unlike making bread with yeast, too much mixing may make it too dense.
Don't skip the salt & sugar and don't skimp on the butter or the bread will not have any flavor.

Nutrition

Serving: 1slice | Calories: 182 | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 144mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Calcium: 7mg | Iron: 1mg
Beer bread sliced with text
Close up of sliced beer bread with writing
Sliced beer bread with writing
Top image - beer bread sliced. Bottom image - beer bread prepared in a baking dish

Easy Whipped Coffee Recipe {Dalgona}

Whether it’s served hot or cold, this creamy dreamy whipped coffee is an easy and decadent treat!

A quick Dalgona coffee beverage looks like a whole lot of fancy but needs just a little bit of effort, this is a true treat. It is a style of Korean coffee that is great at any time of day!

A glass of milk topped with whipped coffee and a spoon of whipped coffee

What is Dalgona Coffee?

I have a 16 year old so I know all about the recent whipped coffee craze to take over YouTube and then TikTok. According to Wikipedia, this drink was first made popular in Korea on a tv show and has been going crazy all over social media since!

Whipped coffee is called dalgona coffee because it resembles dalgona which is a spongy candy (a little bit like honeycomb) that is popular in Korea. While the candy is not in this coffee, the topping looks similar!

The ingredients in whipped coffee are equal portions of instant coffee, sugar, and hot water. It’s all whipped until creamy, then scooped onto milk.

This can be served hot or cold and or even as a coffee whipped cream over dessert (chocolate cake anyone?).

It is such a fun, quick little afternoon pick-me-up, and it’s so elegant when it’s served in a clear glass so you can see the foamy coffee rest delicately on top of the milk.

Ingredients for making whipped coffee with water in the background

4 Simple Ingredients

Another great thing about Dalgona coffee is that there are easy substitutions, additions, and dozens of ways to flavor it. Keep the exact measurements for the coffee portion and it will make a luscious, thick, foam. But when there are only four ingredients, you can’t go wrong!

INSTANT COFFEE Why not try flavored coffee crystals or instant espresso? You can even make this with decaf instant coffee!

SUGAR It adds a bit of sweetness to this topping.

MILK This recipe is great for milk alternatives as well. But remember the thicker the milk, the longer the coffee foam will float on the top!

FLAVOR (optional) This step is totally optional but we love adding flavored syrups to the milk (regular or sugar-free)! Try adding vanilla, caramel, coconut, or mocha syrup to the milk.

How to Make Whipped Coffee

A super easy coffee beverage will be in hand in just 3 steps!

  1. Dissolve equal parts of instant coffee, sugar and hot water in a mixing bowl. Beat until thick and creamy.
  2. Pour heated (or chilled) milk into mugs or glasses.
  3. Top with whipped coffee and serve.

Optional: Garnish with powdered cocoa, coarse sugar, powdered sugar, cinnamon, or cardamom.

Steps for making whipped coffee in a clear bowl with sugar and instant coffee in the background

Tips to Remember

Using the exact measurements are important for a good, heavy foam for the first step.

If the coffee foam doesn’t look like it is peaking properly, keep at it! Sometimes using a small tabletop blender like a Ninja or Magic Bullet works better for smaller amounts of Dalgona coffee.

Don’t forget! Super thick coffee foam can be dropped in dollops on parchment paper and frozen. Then when the urge for Dalgona coffee strikes, just pop one onto hot or cold milk!

Best Coffee Inspired Beverages

Did you enjoy your Dalgona Coffee? Be sure to leave a rating and a comment below!

A sugar topped glass of milk topped with whipped coffee and a spoon of whipped coffee

Whipped Coffee

Whether it’s served hot or cold, this creamy dreamy whipped coffee is an easy and decadent treat!
Course Beverage
Cuisine American, Korean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 whipped coffee
Calories 136
Author Holly Nilsson

Ingredients

  • 1 tablespoon instant coffee
  • 1 tablespoon sugar
  • 1 tablespoon hot water
  • 6 ounces milk for serving

Instructions

  • Combine instant coffee, sugar and water in a medium bowl.
  • Whisk on high with an electric mixer until thick and creamy, about 5-7 minutes.
  • Heat milk on the stove or over the microwave if desired (this can be served over cold milk too). Top with whipped coffee and serve.

Notes

Hot water works best for this recipe.
This recipe can be doubled, tripled or more! 
Leftovers can be frozen or refrigerated.

Nutrition

Calories: 136 | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 78mg | Potassium: 432mg | Sugar: 21g | Vitamin A: 333IU | Calcium: 213mg | Iron: 1mg
Two glasses on whipped coffee with writing
A whipped coffee topped with sugar and writing
Top image - whipped coffee sprinkled with sugar. Bottom image - coffee being whipped in a bowl with writing
Whipped coffee with sugar and writing

Refrigerator Bread & Butter Pickles {No Canning Required}

a jar of bread and butter pickles

This homemade bread and butter pickle recipe is easy, delicious, and doesn’t require canning.

Made with cucumbers, onions, and a homemade brine, this recipe is quick to prepare. Enjoy them with your favorite burger, sandwich, or as a snack by themselves.

A jar filled with bread and butter pickles.

What Are Bread & Butter Pickles?

Bread and butter pickles are sweeter than dill pickles. They’re brined in a vinegar-sugar mixture with other ingredients and spices.

There are a few ideas where the name “bread and butter pickles” comes from:

  • Some say it was popularized during the Great Depression because butter-and-pickle sandwiches were all people could afford for lunch.
  • It may also be related to traditional English cucumber sandwiches, which are filled with cucumbers and butter or cream cheese.
  • As the story goes, they didn’t have money for groceries, so they traded the sweet pickles for essentials like bread and butter. They also sold them to make cash, marketing them as “bread and butter pickles.”

Regardless of their origins, I think we can all agree that they’re delicious! Especially on a sandwich with Homemade Bread, deli meat, and cheese or cheeseburgers!

Ingredients to make bread and butter pickles on a white table.

Why We Love this Recipe

One of the best parts about refrigerator pickles is that you don’t need canning jars to make them! Fresh cucumber slices are infused with flavor from a seasoned vinegar mixture, then stored in the fridge.

It takes just 15 minutes of hands-on time, then 25 hours to marinate. The result is a batch of sweet and salty pickles that the whole family loves!

Ingredients:

CUCUMBERS Pickling cucumbers are smaller in size, and fresh is best! Get them at the grocery store, a local farmer’s market, or grow them in your own garden.

ONIONS Slice ‘em thin, they add lots of flavor to the brine!

BRINE This is made with a base of white and apple cider vinegar. It’s seasoned with light brown sugar, mustard seed, celery seed, and kosher salt.

You can also add red pepper flakes for an extra kick.

Cucumbers marinating in a stainless steel bowl to make pickles.

How To Make Bread & Butter Pickles

While this recipe does need to chill for 25 hours for the best tasting pickles, it is quick to prepare with just 3 simple steps!

  1. Prepare: Thinly slice the cucumbers and onions and place in a large bowl with salt. Chill and let the salt pull out excess water to make room for the brine! After chilling, rinse off the salt, drain excess water, and put the cucumber and onions back in.
  2. Brine: In a small saucepan, combine all brine ingredients (per recipe below).
  3. Combine: Pour it over the top of the sliced cucumbers and onions and chill!

Store in the refrigerator in an airtight container or pint jars.

How To Serve Them

A mason jar filled with bread and butter pickles.

More Pickle Recipes

Did you enjoy these Bread and Butter Pickles? Be sure to leave a rating and a comment below!

a jar of bread and butter pickles
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Bread and Butter Pickles

This homemade bread and butter pickle recipe is easy, delicious, and doesn’t require canning.
Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 day 1 hour
Servings 3 pints
Calories 115
Author Rebecca

Ingredients

  • 7 pickling cucumbers
  • 1 white onion
  • 3 Tablespoons kosher salt
  • 1 cup light brown sugar
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 teaspoons celery seeds
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon red pepper flakes optional

Instructions

  • Slice the cucumbers and onion into thin slices and place in a large bowl and toss with the salt. cover and chill in the refrigerator for 1 hour.
  • Transfer the cucumbers and onions to a colander and rinse off the salt. Drain excess water from the bowl and put the cucumber and onions back in.
  • In a small saucepan, combine the sugar, vinegars, and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the sliced cucumbers and onions and allow the bowl to come to room temperature before placing in the refrigerator for 24 hours.

Nutrition

Serving: 1pint | Calories: 115 | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 1039mg | Fiber: 6g | Sugar: 11g | Vitamin A: 603IU | Vitamin C: 25mg | Calcium: 135mg | Iron: 2mg
Refrigerator Bread and Butter Pickles with writing
Refrigerator Bread and Butter Pickles with title
Refrigerator Bread and Butter Pickles in a mason jar with a title
Refrigerator Bread and Butter Pickles in a mason jar with ingredients and a title

Banana Bread Muffins {Serve Warm with Butter!}

Banana Bread Muffins stacked on parchment paper with bananas

Most and delicious, Banana Bread Muffins are a great way to enjoy those ripe bananas on your counter. 

This recipe turns classic banana bread recipe into a perfectly moist grab-and-go snack or a deliciously easy breakfast. This is a basic recipe and you can easily add in your favorite additions from nuts to chocolate chips.

Banana Bread Muffins stacked on parchment paper with a muffin pan in the background

Why We Love This Recipe

These come out soft,  moist and flavorful with just the right amount of sweetness and the flavor resembles our favorite banana bread.

This is a basic recipe that lends itself well to additions from nuts to chocolate chips.

This recipe is easy to make with basic pantry ingredients you likely have on hand yet comes out flavorful every time.

These muffins can be made in batches ahead of time and freeze perfectly for months.

Ingredients for Banana Bread Muffins combined in a glass bowl.

Ingredients & Variations

BANANAS Bananas are definitely a key ingredient in this recipe. Be sure to use ripened or over-ripened bananas as they are sweeter and full of that delicious banana flavor!

You can also use frozen bananas, be sure to defrost them before adding to the batter.

NUTS While optional, nuts are a great addition to this muffin recipe. Any kind of nut works well, especially walnuts and pecans. They add additional flavor and crunch!

Tip: Lightly toast raw nuts before putting them into recipes. Toasting them keeps them crunchy and enhances their flavor!

OPTIONAL ADD-INS Anything that goes with banana bread will be just as amazing paired with banana bread muffins!

      • Add some oatmeal for a little extra fiber.
      • Mix in chocolate chips for a sweet, dessert-type muffin!
      • Or try coconut, raisins or any kind of dried berry for a fruity twist! Why not a banana blueberry muffin?

Banana Bread Muffin batter in a muffin pan

How to Make Banana Bread Muffins

Making banana bread muffins is as easy as 1, 2, 3! Just grease or line your muffin pan and you are ready to bake.

  1. Mix dry ingredients and wet ingredients separately (per recipe below).
  2. Mix together until just barely combined. Add optional nuts at this step.
  3. Pour batter evenly into prepared muffin tin and bake until fluffy and browned on top!

Take care not to over bake; banana bread muffins should extra moist!

Banana Bread Muffins baked in a muffin pan

Tips for Success

  • Use ripe bananas with black spots for the best flavor.
  • Toss add ins with a bit of flour before adding to the batter, this helps so they don’t sink to the bottom of the batter.
  • Do not add extra bananas, this can make the batter too heavy and dense.
  • Do not overmix batter, it should be mixed just until moistened.
  • Fill muffin cups only 1/2 to 2/3 full.
  • Do not overbake, ovens can vary so be sure to check muffins a few minutes before they should be done. If a toothpick comes out clean, they are done.

Banana Bread Muffins cut open on the table

How to Store Muffins

Muffins are essentially quick bread and quick bread is easily stored! Keep muffins fresh by storing them in a zippered bag at room temperature for up to 3 days.

To Freeze Muffins

Banana bread muffins freeze well

  • To freeze, wrap each muffin in plastic wrap and place them in zippered bags with the date on them. They will last for up to 3 months in the freezer.
  • To thaw, remove the wrapping, thaw in the microwave and enjoy a warm muffin!

Best Banana Recipes

Did you enjoy these Banana Bread Muffins? Be sure to leave a rating and a comment below!

Banana Bread Muffins stacked on parchment paper with bananas
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Banana Bread Muffins

Homemade Banana Bread Muffins are moist and full of flavor! Add chocolate chips, oatmeal or nuts for a twist.
Course Breakfast, Muffins, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 186
Author Holly Nilsson

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup bananas mashed, about 3 medium
  • 1/2 cup walnuts chopped, or pecans optional

Instructions

  • Preheat oven to 350°F. Line a muffin pan with paper liners.
  • Whisk together flour, baking soda, salt, and cinnamon in a small bowl. Set aside.
  • Combine melted butter and sugars. Add eggs, vanilla, and mashed banana. Mix well.
  • Add dry ingredients and mix just until combined. Fold in nuts if using.
  • Pour into prepared muffin pan and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
  • Cool on a baking rack.

Notes

  • Use ripe bananas with black spots for the best flavor.
  • Toss add ins with a bit of flour before adding to the batter, this helps so they don’t sink to the bottom of the batter.
  • Do not add extra bananas, this can make the batter too heavy and dense.
  • Do not overmix batter, it should be mixed just until moistened.
  • Fill muffin cups only 1/2 to 2/3 full.
  • Do not overbake, ovens can vary so be sure to check muffins a few minutes before they should be done. If a toothpick comes out clean, they are done.

Nutrition

Serving: 1muffin | Calories: 186 | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 268mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

More Muffins We Love

Banana bread muffins with text
Banana Bread Muffins with writing
Banana Bread Muffins in a tray with writing
Banana Bread Muffins in a muffin tray with writing
Banana Bread Muffins in a baking pan with writing
Banana Bread Muffins in a pan and on a platewith writing

Homemade Soft Pretzels {Oven Baked!}

Homemade soft pretzels are salted on the outside

and soft on the inside.

I’ve shared my best tips below to make sure these come out perfect every time!

An easy from-scratch dough is folded into pretzels, boiled, and brushed with an egg wash before being baked.

Baked soft pretzels in a basket with honey mustard dip

The Perfect Homemade Recipe

You likely have soft pretzel ingredients at home in your pantry already.

This easy recipe walks you through the steps to creating better-than-bought pretzels right from your very own oven! Warm with a golden exterior, a soft chewy interior and the texture you know and love from your favorite pretzel stand.

The great thing about making pretzels at home is that you know exactly what goes into them and they can be topped with anything you’d like (from sesame seeds to cinnamon and sugar).

Ingredients to make soft pretzels on a countertop.

Ingredients

FLOUR This recipe uses all-purpose flour for the perfect consistency.

YEAST  1 packet of active dry yeast is equal to 2 1/4 teaspoons. Mix the yeast with a bit of sugar & water and let is sit until foamy (5-10 min). Once foamy, it can be combined with the flour.

It is important to check the expiry date on your yeast, if it’s out of date your dough will not rise properly.

BAKING SODA/WATER BATH Before baking, the prepared pretzels will be dipped in boiling water with baking soda in it. This gives the color and texture to the exterior of the pretzel.

EGG WASH An egg wash is brushed over the pretzels before baking. It is optional but helps the toppings to stick and makes the pretzels pretty and shiny!

How to Make Soft Pretzels

This recipe is made from yeast bread dough that is curved into pretzel shapes, boiled then baked. A quick overview of the steps needed:

    • PREPARE DOUGH This is a typical yeast dough and can be made in a stand mixer. After the dough has risen, divide into 8 equal parts.

Rising dough in a glass bowl to make soft pretzel

    • SHAPE DOUGH Roll into ropes and shape into pretzels (how to fold pretzels below).
    • BOIL Gently lower into boiling water for several seconds.
    • BAKE Remove, drain and brush with egg wash, and sprinkle with topping. Bake until toasty brown.

Soft baked pretzels can be customized into different shapes and sizes. It’s fun to turn into initials for the kids. Or, simpler shapes, like pretzel sticks.

Steps to form dough into pretzels.

How to Fold a Pretzel

  1. Roll each piece into a 24-inch rope.
  2. Form the dough into a “U” shape.
  3. Cross the two ends over each other.
  4. Fold the ends down to the bottom of the U shape to form a pretzel.

What Does the Boiling Do?

Once the pretzel is formed, it is lowered into boiling and baking soda for a few seconds. This changes the pH of the outside and gives it that beautiful brown color.

This also gives the flavor we love in pretzels and starts the crust formation which finishes in the oven.

Close up of a soft pretzel topped with salt on a baking tray.

How Important is Egg Wash?

Egg wash helps all those tasty toppings adhere to the curved surface of the pretzels. In addition, the egg and water wash will give pretzels a golden brown sheen and satisfying crunch.

For a softer crust, use the whole egg. A wash made from egg white only and water will produce a harder, crisper exterior.

Variations/Toppers

Four baked soft pretzels on a baking tray.

The Best Dippers for Soft Pretzels

Even soft pretzels are on the dry side, so an array of dips will always be welcome. Tangy mustard is always popular. Here are some other options that make the best soft pretzel dips.

  • Beer Cheese Dip – Classic combo
  • Honey Mustard – Combine equal parts mayonnaise, honey and prepared mustard (or a bit of dijon). Add a pinch of garlic powder and 1/2 teaspoon soy sauce.
  • Fluffy Pumpkin Pie Dip Perfect for sweet pretzels
  • Dijon Mustard – or spicy mustard
  • Homemade Pizza Sauce – sprinkle pretzel with parmesan cheese before baking

Did you make these homemade soft pretzels?  Be sure to leave a rating and a comment below!

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Oven Baked Soft Pretzels

Deliciously soft, slightly chewy pretzels with a perfect exterior.
Course Snack
Cuisine American
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8 pretzels
Calories 304
Author Holly Nilsson

Ingredients

Dough

  • 1 1/2 cup warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 1/2 teaspoons active dry yeast (1 pkg)
  • 4 cups all-purpose flour
  • 2 oz butter melted

Water Bath

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • 1 large egg yolk beaten with 1 tablespoon water
  • kosher salt

Instructions

  • Combine water, sugar, salt, and yeast in a stand mixer. Let sit 5-10 minutes or until foamy.
  • Add 2 cups flour and the butter to the yeast mixture. With a dough hook, mix on low. Continue adding flour a bit at a time until combined.
  • Knead in the mixer with the hook until the dough is smooth, about 5 minutes (or knead on the counter by hand about 10 minutes).
  • Remove the dough, place in an oiled bowl and cover. Set in a warm place and allow to rise 60 minutes or until the dough has doubled.
  • Preheat the oven to 450°F and line baking pans with parchment paper. Bring water and baking soda to a boil.
  • Divide dough into 8 pieces and roll each piece into a 24" rope. Form the dough into a "U" shape. Cross the two ends over each other and fold down to the bottom of the U to form a pretzel shape. Repeat with remaining pretzels.
  • Gently place pretzels on a large spatula and lower into the boiling water. Let boil 10-15 seconds. Gently lift out of the water, let excess drip off and place on prepared pan allowing at least 2" between pretzels.
  • Brush each pretzel with egg was and sprinkle with salt.
  • Bake 12-14 minutes or until golden.

Notes

Yeast Use Active Dry Yeast. Check the expiry date on your yeast, if it's out of date your dough will not rise properly.
To Make without a Stand Mixer I use a stand mixer to knead the dough. If you don't have a stand mixer, you can knead on the counter for about 10 minutes.
To Boil the Pretzels place each on a large spatula and gently lower into the boiling water. Use a large slotted spoon to gently remove them from the water.
To Form into Pretzel Bites Divide dough into 4 pieces and roll into a 24" rope. Cut rope into 2" pieces. Boil as directed and bake for 9-11 minutes or until golden.
Egg Wash For a softer crust, use the whole egg. A wash made from egg white only and water will produce a harder, crisper exterior.
Topping Variations Try sesame seeds, everything bagel seasoning, cinnamon sugar or cheddar cheese & thinly sliced jalapenos.

Nutrition

Calories: 304 | Carbohydrates: 51g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 654mg | Potassium: 103mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 25mg | Iron: 3mg
Oven baked soft pretzels in a basket.
Oven baked soft pretzels in a basket.
Top image - oven baked soft pretzels ina basket. Bottom image - Pretzels formed on a baking sheet.